Sweet Saffron Rice
- 1 cup rice
- 2 tablespoons ghee
- 1 3/4 cup water
- 2 tablespoons milk
- 1/2 cup sugar
- 1″ piece of cinnamon stick
- 1/4 teaspoon of saffron threads
- 4 whole cloves
- 1/2 teaspoon coarsely crushed cardamom seeds
- Pinch of salt
- 3 tablespoons sliced or crushed pistachios and almonds
- 1 tablespoon raisins
Roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
Combine milk, butter, sugar, saffron, cloves and cardamom in a small saucepan on medium heat. Stir occasionally and cook until the sugar has dissolved.
Bring the water, cinnamon stick, salt and rice to a boil. Reduce the heat to low and let it cook for about 15 minutes, or until the water has evaporated. Turn off the heat.
Add the nuts mixture and sugar syrup over the rice. Fold gently, being careful not to mash the rice. Cover and turn the heat to very low. Heat for 3 to 4 minutes. Turn the heat off and leave covered for another few minutes.